Aeg-Electrolux BP7504000M Recipe Book download pdf (Page 11)

• To prevent escaping meat juices or fat from burning on to the pan, we recommend plac-

ing some liquid in the deep roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in

order to utilise the residual heat.

Roasting with Turbo Grilling

Beef

Type of meat Quantity

Oven func-

tion

Shelf posi-

tion

Temperature

°C

Time min.

Pot roast 1 - 1.5 kg

Conventional

Cooking

1 230 120 - 150

Roast beef or fil-

let: rare

per cm. of

thickness

Turbo Grilling 1

190 - 200

5 - 6

Roast beef or fil-

let: medium

per cm. of

thickness

Turbo Grilling 1

180 - 190

6 - 8

Roast beef or fil-

let: well done

per cm. of

thickness

Turbo Grilling 1

170 - 180

8 - 10

1) Preheat the oven

Pork

Type of meat Quantity

Oven func-

tion

Shelf posi-

tion

Temperature

°C

Time min.

Shoulder, neck,

ham joint

1 - 1.5 kg Turbo Grilling 1 160 - 180 90 - 120

Chop, spare rib 1 - 1.5 kg Turbo Grilling 1 170 - 180 60 - 90

Meat loaf 750 g - 1 kg Turbo Grilling 1 160 - 170 50 - 60

Porkknuckle (pre-

cooked)

750 g - 1 kg Turbo Grilling 1 150 - 170 90 - 120

Veal

Type of meat Quantity Oven func-

tion

Shelf position Temperature

°C

Time min.

Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120

Knuckle of

veal

1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150

Lamb

Type of meat Quantity Oven func-

tion

Shelf position Temperature

°C

Time min.

Leg of lamb,

roast lamb

1 - 1.5 kg Turbo Grilling 1 150 - 170 100 - 120

Helpful hints and tips 11

1 2 ... 6 7 8 9 10 11 12 13 14 15 16 ... 19 20

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